Ruben Burgers

Makes 4 burgers

• 1 lb ground chuck (80% lean)
• 4 oz pancetta or lean bacon, finely chopped
• 2 tsp whole grain mustard
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp Kosher or sea salt
• 1/4 tsp Freshly ground black pepper

Toppings:

• 8 slices rye bread
• 2 tbsp unsalted butter, melted
• 8 slices Swiss cheese, each about 1 ounce
• 1 cup sauerkraut, drained
• Ruben Sauce

To Make:

1. Mix all the patty ingredients and then gently form 4 patties of equal size, about 1 inch thick. With your thumb or the back of a spoon, make an indentation about 1 inch across. This will prevent them from forming a dome as the cook. Refrigerate patties until ready to grill

2. Prepare the grill for direct cooking over medium-high heat (400°F to 500°F)

3.Lightly season the patties on both sides with salt and pepper, then grill them over direct medium high heat, with the lid closed until cooked to medium doneness (160°F), 9 top 11 minutes, turning once.

4.  Brush each side of one bread slice with the melted butter and place them on a work surface, buttered side down. Spread the unbuttered side generously with Ruben Sauce.

5. Build each burger with a bread slice (dressing side up), one slice of cheese, a patty, another slice of cheese, sauerkraut, and a second bread slice (dressing side down).

6. Place burgers over direct medium-high heat, close the lid and cool until the cheese is melted and the bread is toasted, about 4 minutes, carefully turning once. Serve warm.